Easy & Expert Recipes For Wild Rice Stuffing

Wild Rice Dressing Two Ways — Beginner and Expert

Regardless of whether or not you stuff your turkey, it simply wouldn't be Thanksgiving without stuffing — er, I mean, dressing. Change things up and take a tip from denizens of the Deep South and Carolina low country: make rice the star of the dish. Not only is whole-grain rice healthier and gluten-free, but cooking up a pot of rice is less work than cubing pieces of day-old bread.

If you're on a tight timeline, keep things simple by using brown rice mix. Fluff in sweetness and crunch by adding dried fruit, almonds, and orange zest. Alternatively, build layers of complexity by browning aromatic vegetables, slow-boiling the rice separately, and then baking the components together to fuse all of the dish's earthy flavors. See both options when you read more.

Beginner Wild Rice Dressing

Beginner Wild Rice Dressing


2 1/4 cups store-bought low-sodium chicken stock
2 tablespoons unsalted butter
1 cup wild whole grain brown rice mix
1 1/2 teaspoons coarse salt
1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
1/2 cup coarsely chopped toasted almonds
Juice and zest of 1 orange
1/4 cup olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon freshly ground black pepper


  1. In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
  2. Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.

Makes 2 cups.

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Expert Wild Rice Dressing

Expert Wild Rice Dressing


8 tablespoons (1 stick) butter
4 large onions (about 2 3/4 pounds), halved, thinly sliced
1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
3 tablespoons chopped fresh thyme
5 cups canned low-salt chicken broth
3 teaspoons chopped fresh sage
1 1/3 cups wild rice (about one 8-ounce package)
1 1/4 cups long-grain white rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley


  1. Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
  2. Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
  3. To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  4. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  5. Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

Makes 8 to 10 servings.

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